Homemade Baked Beans from Scratch
Serves 8 to 10
Baked beans from a can simply cannot compare to homemade. They are so easy to make, especially in a slow cooker. An alternate cooking method is to cook in a very slow oven. You can also combine methods and cook until tender in the cooker, then bake in the oven for a short time, which is what I do most often. If you do not have a slow cooker or need the beans ready in less time, they can be cooked on the stovetop over very low heat. This recipe, which came from my mother, calls for navy or great northern beans. For something a bit different, try using large dried lima beans. That was my father's favorite and I enjoy that version on occasion. Baked beans from scratch take a long time to cook, but prep time is very quick and the beans need little or no attention as they cook. However, if you do not have time or prefer to use canned beans, there are alternate choices listed in the similar and related recipes that are equally good. This recipe can be halved, but make certain the amount is appropriate for the size of your slow cooker.
Ingredients
- 6 strips of bacon
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 4 cups dried navy, great northern or large lima beans
- 8 cups water
- 1/2 cup dark corn syrup, more or less to taste
- 1/4 cup dark brown sugar, more or less to taste
- 1/2 cup ketchup
- 1 teaspoon prepared yellow mustard
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
In a skillet set on medium heat, fry bacon until slightly crisp. Remove from pan and break into 2-inch pieces. Cook the onions and green peppers in the bacon grease until tender. (If your slow cooker pot can be used on the stovetop, the bacon and vegetables can be cooked in the cooker.)
Add beans, water, bacon pieces, cooked vegetables and remaining ingredients to the slow cooker. Stir well to combine. Taste the broth for seasoning, keeping in mind that the flavors will intensify as the beans cook. Cook according to the directions for your slow cooker or until beans are tender and broth has thickened, about 8 hours. Taste again before serving and adjust to taste if needed.
Notes: The beans can be made ahead, refrigerated for several days, then reheated in the cooker, on top of the stove or in the oven. Leftovers are very good and can also be refrigerated for several days or frozen for up to six months.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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